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Prosciutto, Asparagus and Camembert Tart


Preparation time
15 minutes
Cooking time
10 minutes

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  1. Place pastry sheets on two greased oven trays. Fold edges of pastry sheets over to form a 1cm border.
  2. Cook in a very hot oven (240°C) for about 5 minutes, or until lightly browned. Remove. Using a tea towel, carefully press down on centre of pastry to flatten. Reduce oven to hot (200°C).
  3. Arrange asparagus over bases. Top with camembert and pancetta. Whisk eggs and Fountain mustard sauce together in a jug. Pour carefully over filling.
  4. Return to the hot oven. Cook for about 10-15 minutes, or until egg mixture is set. Serve with salad if desired.